Lemon Chicken with Sweet Potato
5
Rustic, succulent lemony chicken and no-guilt chips – made from nutritious sweet potato and baked in the oven rather than fried.
Reduced salt
Recipe Key Facts
- Prep time: 1hrs and 40mins
- Cooking time: 40mins
Dairy free | Egg free | Gluten free | Shellfish free | Nut free*
Serves: 4
Calories: 456 Kcal per serving
Ingredients
Shopping List
- 4 chicken breasts, skin removed
- 2 large lemons
- 2 tbsp olive oil
- Freshly ground salt and pepper
- 675g (1lb 8oz) sweet potato
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- Thyme, to garnish
Method
- Preheat the oven to 200˚C400˚Fgas mark 6.
- Grate the zest from 1 lemon, cut the lemon in half and squeeze out the juice. Mix the lemon zest and juice with the oil and season generously with salt and pepper.
- Place the chicken in a large ovenproof dish and add the lemon marinade. Quarter the remaining lemon and add to the chicken. Cover and chill for at least an hour.
- Cook the chicken in the oven for 35 minutes or until cooked thoroughly.
- To make the chips, peel the sweet potatoes and cut into fat chips. Toss with the olive oil and balsamic vinegar.
- Spread over a large baking sheet. Bake for 30-40 minutes, until golden and crisp.
- Cut the chicken into chunks and serve with the chips and a sprinkling of thyme.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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